Berry Smoothie
Serves 2
Ingredients:
10 ounces of yogurt, kefir, coconut milk or cream
1 Tablespoon of extra virgin coconut oil
1 Tablespoon of flaxseed oil or hemp seed oil
1 to 2 Tablespoons of raw honey
1 Tablespoon of Garden of Life RAW Protein
½ to 1 cup of fresh or frozen berries (blueberries, strawberries, raspberries, blackberries)
vanilla extract (optional)
Directions:
Combine all ingredients in a high-speed blender, and blend until desired texture.
Recipe courtesy of Nicki Rubin
Blueberry Pecan Pancakes
Makes 12 pancakes
Ingredients:
1½ cups freshly ground or soaked spelt, kamut or whole wheat flour
¾ cup water mixed with 1 Tablespoon of yogurt
1 egg, lightly beaten
½ cup blueberries (fresh or frozen)
½ cup crispy pecans
1/4 teaspoon Celtic sea salt
½ cup extra virgin coconut oil
2 teaspoons baking powder
1 teaspoon vanilla
Directions:
Mix flour with water and yogurt and let stand overnight. Defrost blueberries, if frozen, in refrigerator. Mix ingredients into a bowl. Heat a half cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tablespoons of batter for each pancake. Serve with honey, maple syrup and butter.
Recipe courtesy of Sally Fallon, author of Nourishing Traditions
Blueberry Cobbler
Serves 2 to 4
Ingredients:
½ stick of butter, melted
2 to 2½ cups blueberries
1 cup spelt or kamut flour
1 cup whipping cream
½ cup honey
½ cup Rapadura sweetener
2 teaspoons baking powder
Directions:
Preheat oven to 375 degrees. Pour a half-stick of melted butter into 8 x 8 dish. Mix dry ingredients together, then add the whipping cream, honey and Rapadura and mix thoroughly. Pour on top of melted butter. Pour all the blueberries on top of mixture. Bake at 375 degrees for 35 to 40 minutes.
Recipe courtesy of Nicki Rubin
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